Southwest Blintz Filling Recipes
FRESH BLUEBERRY BLINTZ FILLING, CHEESE FILLING, HERBED FILLING, SOUTHWEST FILLING, AND HOW TO MAKE A BLINTZ
Provided by Food Network
Categories dessert
Yield Enough for about 12 blintzes
Number Of Ingredients 23
Steps:
- In a mixing bowl combine stuffings.
- Spoon a tablespoon of filling in the center of each pancake. Fold both sides in towards the middle and roll up into a rectangular shape.
- Melt enough butter in a skillet so blintzes float slightly over the butter. Fry the blintzes slowly on one side until golden brown, then turn and fry on the second side. If the blintzes are frozen, don't thaw them. Fry them frozen, but keep the heat very low, cover the pan for the first 7 to 8 minutes, then turn them over and fry uncovered on the second side. To bake, set them on a baking sheet and bake in a 425 degree oven until golden brown.
- Finishing Touches: Serve cheese or fruit-filled blintzes with sour cream or jam. Serve savory ones according to what goes with them, like some sour cream and chopped cilantro for the meat-filled blintz. Serve with a light fresh tomato vinaigrette for the cheese and herbed blintzes or serve these alongside a steamed green vegetable.
- In a mixing bowl combine any of the stuffings. Fill and fry.
- Cook onions in vegetable oil. When tender, add chili or cumin, cooked meat and jalapeno peppers to taste; season with salt and add sour cream.
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- Prepare the Batter. In a small bowl, whisk together the milk, eggs and melted butter. Next, add the flour and salt; and mix well until smooth and no lumps remain.
- Make the Filling. While the batter chills, prepare the cheese filling. In a food processor, blend the cottage cheese until smooth. Then, add the softened cream cheese, sugar and vanilla and pulse until creamy.
- Cook the Blintzes. When the batter is ready, remove it from the fridge and heat a lightly greased eight-inch nonstick skillet over medium heat. Then quickly pour two tablespoons batter into the center of the hot skillet.
- Flip. Next, carefully flip the blintz over. For best results use a thin, flexible silicone or rubber spatula. (See which spatula our Test Kitchen loves).
- Allow Blintzes to Cool. Remove the cooked blintzes to a wire rack. Repeat step three with the remaining batter. When all the blintzes have been cooked, stack them with waxed paper, parchment or paper towels in between.
- Fill and Fold. When the blintzes have fully cooled, take a single blintz and spread about a heaping tablespoonful of filling onto the lower third of each blintz.
- Bake. When all the blintzes have been filled, bake, uncovered, at 350° for 10 minutes or until heated through.
- Make the Cherry Sauce. Meanwhile, in a large saucepan, bring thawed frozen cherries and sugar to a boil over medium heat. Reduce heat; cover and simmer for five minutes or until heated through.
- Serve. To serve, plate three or four warm blintzes on a plate and top with a few heaping spoonfuls of cherry sauce. Garnish with whipped cream or confectioners’ sugar, if desired, and enjoy.
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